A wheat-free cake made with maize flour or polenta and ground almonds; served with warm orange sauce and plain natural yoghurt.
Cream the butter with the sugar and grated orange and lemon zest until light and fluffy. Mix in the eggs beaten with the strained orange and lemon juice, and stir in the polenta, baking powder, the ground and flaked almonds, and candied peel. Spoon the mixture into the prepared baking tin and smooth level.
Bake in the preheated oven until a wooden skewer comes out clean from the centre.